Back in the 80s, people didn’t just want good food, they wanted food that looked impressive, even if it came from a box or had way too much garnish. These were the 15 dishes that felt fancy at the moment, even if we look back now and wonder why we ever thought they were so chic.
Chicken Kiev with the Butter Surprise
Cutting into a breaded chicken breast and watching melted herb butter pour out felt like pure magic in the ’80s. Chicken Kiev was the kind of dish people served to impress guests, even if it was frozen and popped in the oven. The crispy outside and buttery middle made it feel elegant, even if no one knew how to pronounce it correctly or what made it so “European.”
Shrimp Scampi Over a Mountain of Pasta
In the ’80s, tossing shrimp in garlic butter and serving it over pasta instantly turned dinner into a “gourmet experience.” People felt grown-up ordering shrimp scampi at restaurants, especially if it came with a lemon wedge and a sprinkle of parsley. It wasn’t hard to make, but the presentation made it feel like something special—something a little fancier than just spaghetti and meatballs.
Beef Wellington with Puff Pastry Drama
Nothing said you were trying to impress your dinner guests quite like a golden, flaky Beef Wellington. Wrapped in puff pastry with a layer of mushrooms hiding underneath, it looked like something from a cooking show. It was a little fussy, often hard to slice, and sometimes overcooked in the middle—but in the ’80s, it was the ultimate “I can cook” statement.
Quiche Lorraine for Brunch Show-Offs
Eggs and bacon didn’t feel very elegant, but bake them in a pie crust with a French name, and suddenly it was brunch royalty. Quiche Lorraine was the dish people brought out to make a gathering feel fancy without doing much work. Served in slices with a little salad, it looked refined, even if it came from a premade crust and a carton of eggs.
Duck à l’Orange, Because Fancy Meant French
Duck wasn’t something you just ate on a random Tuesday, but in the ’80s, people made an exception if it was covered in orange sauce. Duck à l’orange felt incredibly fancy, even if no one really loved how sweet and citrusy it was. It was more about saying you made it, or even just ordered it, than actually enjoying every bite.
Lobster Thermidor That Looked Better Than It Tasted
This dish was all about presentation. You’d crack open a lobster shell, stuff it with a creamy wine sauce, and bake it until bubbly—then act like it was no big deal. In the ’80s, anything with lobster felt luxurious, even if the meat was chewy and the sauce was more butter than anything else. It was rich, dramatic, and way too much—but that was the point.
Cherries Jubilee Set on Fire Tableside
There’s nothing more showy than lighting your dessert on fire right in front of your guests. Cherries Jubilee was cooked with brandy and poured over ice cream, and in the ’80s, it was the kind of thing that turned heads in restaurants. People didn’t even care how it tasted—they just wanted to see that flame and feel like they were part of something fancy and dramatic.
Pasta Primavera That Looked Like a Garden
Pasta Primavera came in looking fresh and colorful in a decade full of cream sauces and meat-heavy dishes. Packed with vegetables and tossed in a light sauce, it became the “classy” option for people who wanted to be a little more health-conscious without giving up that Italian restaurant vibe. The rainbow of veggies made it look beautiful, even if the taste wasn’t always that exciting.
Surf and Turf That Screamed Date Night
Steak and lobster on the same plate? That was the peak of fancy dining in the ’80s. Surf and turf felt like the ultimate indulgence, especially when it came with a side of drawn butter and a baked potato covered in everything. It was what you ordered when you wanted to impress someone—your date, your boss, or maybe just yourself on payday.
Stuffed Bell Peppers That Tried to Be Elegant
People tried to make stuffed bell peppers feel refined by plating them carefully and loading them with flavorful rice, meat, and cheese. In reality, they were still just bell peppers with leftovers inside, but in the ’80s, it was all about presentation. They looked neat and colorful, and if you sprinkled fresh herbs on top, you could convince your guests you were a serious home chef.
Cold Poached Salmon with Cucumber Sauce
This was the kind of dish that showed up at fancy luncheons or weddings with people wearing shoulder pads and pearls. The salmon was poached, chilled, and covered with a pale green sauce that looked more elegant than it tasted. Served on a layer of lettuce with lemon slices, it screamed “high society,” even if most guests quietly skipped it and waited for dessert.
Coq au Vin for Serious Home Cooks
If you were really trying to cook something impressive in the ’80s, Coq au Vin was the dish you made. Braised chicken in red wine with mushrooms and onions felt straight out of a French cookbook. It took time, patience, and lots of stirring—but the end result made you feel like Julia Child herself had just walked through your kitchen and approved.
Cheese Soufflé That Could Ruin Your Night
Soufflés were the high-risk, high-reward dish of the ’80s. If it rose, you were a genius; if it sank, you acted like you didn’t even care. Cheese soufflé felt elegant and delicate, and it made guests “ooh” and “aah,” even if they weren’t quite sure what they were eating. It was fluffy, cheesy, and filled with tension—just like most dinner parties in that decade.
Veal Piccata That Came with a Side of Guilt
Back then, veal wasn’t controversial—it was just considered upscale. Veal piccata, with its lemony butter sauce and capers, was something you ordered to feel grown-up. The meat was tender, the sauce was bold, and the name itself made it sound special. These days, it’s rare, but in the ’80s, it was all over menus at fancy restaurants trying to add a touch of European flair.
Tiramisu That Felt Mysterious and Fancy
Tiramisu was one of those desserts that felt exotic and high-end before anyone really knew what was in it. Layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa made it look restaurant-worthy. In the ’80s, if you served tiramisu, people assumed you knew what you were doing—whether you made it from scratch or just picked it up from the freezer section and hoped for the best.
Leave a comment